If you’re thinking that your stuffing has to have bread in it – nope. Not necessary. Here’s one of my favorite stuffing mixtures, which can vary based on what you have on hand. Add it to any roasted vegetable for a tasty meal or side dish. (Or eat it all by itself)
Acorn squash is easy to roast. Just cut in in half, coat the inside with some oil, butter, or ghee, sprinkle some sea salt and bake face down for 20 minutes at 450 degrees F.
Or, drizzle some honey, oil or butter, and sprinkle some cinnamon and a bit of sea salt in it and bake facing up. Yep. That’s it. It’s naturally sweet and the honey and cinnamon just sends it over the edge (or sends me over the edge, I think).
Roasted Stuffed Acorn Squash
- 2 medium size acorn squash
- about 3 tablespoons of olive oil, unsalted butter, or ghee plus extra for roasting
- about 3 tablespoons of honey
- 1/2 teaspoon of sea salt (or kosher sea salt) plus extra for roasting acorn squash
- 1 cup of diced crimini mushrooms (or other kind)
- 1 cup of chopped parsley
- 2 apples, peeled and chopped
- 1/3 cup of chopped, dried cranberries
- 4 green onions, diced
- 4 tablespoons of almond flour
- 1/4 cup of chopped walnuts (optional)
- Preheat your oven to 450 degrees F.
- Slice the acorn squash in half, scoop out the seeds, and coat the inside with butter and salt.
- Place face down on parchment paper (or non-stick surface) on a baking sheet and roast for about 20 minutes, or until a fork slides into the skin easily.
- While the squash are roasting, place butter, honey, and the remaining ingredients in a frying pan. Saute all the ingredients for 10 minutes, or until the apples, onions and mushrooms are soft. Add more honey, salt, and butter as necessary (or to taste).
- Stuff each acorn squash and serve.